Slow-Cooker Quinoa, Sweet Potato, and Corn Casserole
Why This Recipe Works
This fresh casserole pairs quinoa with sweet red bell peppers, earthy sweet potatoes, and corn. To build a flavorful base we started by microwaving the sweet potatoes with shallot, garlic, chili powder, and oregano, which complemented the nutty flavor of the quinoa. Red bell peppers offered brightness and acidity, along with corn—we opted for the frozen variety for convenience and consistent flavor year-round. We found quinoa to be well suited to the slow cooker, where the flavors could meld over time and become creamy for a richer-tasting dish. We topped our casserole with cilantro for more color and avocado for its buttery and creamy texture.